Vegetable Korma

Name: Vegetable Korma
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 onion; 1 inch ginger; 5 garlic cloves; 2 green chilies; 2 tsp ground coriander; 2 tsp ground cumin; 0.25 tsp ground cinnamon; 0.25 tsp ground cloves; 0.25 tsp ground cardamom; 3 tbsp oil; assorted vegetables; salt; 1 cup plain yogurt; 0.333 cup water; 0.125 cup cashew nuts; 0.125 cup pine nuts. you can use all cashews; 2 tbsp chopped fresh cilantro

Green chilies, coriander and assorted vegetables cooked in a pan and spiced with ginger and cumin for a South Asian korma. Finish with cilantro.

1 hr · Serves 6 · Medium

Method

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Time: Prep 20 min · Cook 40 min · 60 min total
Difficulty: medium

1
Puree half the onion with the ginger, garlic, and chilies into a fine paste in a food processor.
2
Add the ground spices and mix. Chop half the nuts to a fine paste with a food processor, set aside.
3
Heat the oil and fry the remaining onion (chopped) over medium heat until browned, stirring frequently.
4
Add the spice/onion paste and fry until it starts to smell really good (30 seconds or so). Stir in the veggies with longer cooking times such as potatoes and fry for a while.
1 min
5
Add nuts, nut paste, and other veggies as cooking times dictate. Reduce heat to low and add water (or milk to make it even more rich) and yogurt (whole milk yogurt!). Take care not to overcook the yoghurt, as it will separate and degrade.
6
Garnish with cilantro and serve over rice.